Many patients miss sweets after surgery. Yes, desserts are often filled with empty calories that shouldn’t be a part of your daily diet, but once in a while, a sweet treat is ok. These low sugar crescent cookies have less than 3 grams of sugar per cookie.
My favorite cookie to make, especially during the holidays, is the crescent cookie that my grandmother used to make. The cookies are not really high in sugar, however, I tested the recipe with Splenda to lower the sugar even more. The regular recipe, which you can find on my other site, only provides about 5 grams of sugar per cookie. Using a sugar substitute like Splenda, Swerve, or Stevia will allow you to safely enjoy this cookie without worry that you may feel ill.
Low sugar crescent cookies do need to be coated with a sugar substitute that is the consistency of confectioners sugar. When using Splenda or Stevia you can place the product into a food processor and blend until you have a powdery consistency. Swerve has a great product that is already the consistency of confectioners sugar.
Low Sugar Crescent Cookies
- 1/2 lbs butter2 cups flour sifted2 cups chopped ground pecans5 tablespoons sugar substitute2 tsp vanilla1/4 tsp salt1 tablespoon waterExtra Powdered Splenda to coat
- Preheat oven to 350 degrees F.
- Cream together butter and sugar substitute
- Add vanilla and salt to butter mixture, blend well.
- Beat in flour in 3-4 batches.
- Mix in water and pecans.
- Take about 1 tablespoon of cookie dough and roll into a ball or crescent shape. (if shaping into a ball press the double flat with the back of a fork)
- Place cookies onto an ungreased cookie sheet.
- Place cookies into the oven and bake for about 20 minutes, or until the cookies are slightly brown on the edges.
- Roll each cookie into powdered sugar substitute while still warm.
- Place cookies onto a cooling rack and cool completely.
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